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Classical Cooking The Modern Way: Methods and Techniques, Third Edition, by Philip Pauli
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Europe's most authoritative culinary reference comes to the New World
A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der K�che, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, saut�ing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.
- Sales Rank: #457416 in Books
- Published on: 1999-08-24
- Original language: English
- Number of items: 1
- Dimensions: 11.98" h x 1.05" w x 8.60" l, 3.19 pounds
- Binding: Hardcover
- 432 pages
Language Notes
Text: English (translation)
Original Language: German
From the Back Cover
Classical Cooking the Modern Way: Methods and Techniques, Third Edition is based on the original Lehrbuch der K�che, the most widely used culinary reference in German-speaking countries. Catering to everyone from apprentice to master chef, this comprehensive volume provides complete and authoritative coverage of classical methods and techniques. Designed to complement Classical Cooking the Modern Way: Recipes, Third Edition, this cooking tool presents clear and concise explanations of every technique, detailed information on ingredients, and, with contributions from 75 acclaimed European chefs, a dynamic and informed perspective on classical cooking. In this volume you'll find:
* Complete coverage of core cooking methods, including grilling, broiling, braising, and saut�ing
* Detailed guidance on product identification and appraisal
* Complete sections on nutrition theory, menu planning, and food accounting
* Up-to-date information on the latest preparation methods, technologies, and trends in classical cooking
As a reference, it provides excellent answers to all your classical cooking concerns. As a manual for learning basic skills, it guides you with clear descriptions of time-honored cooking methods and techniques. Just one taste will illustrate why Pauli's Classical Cooking the Modern Way: Methods and Techniques, Third Edition remains a staple on every professional chef's shelf.
About the Author
PHILIP PAULI is the trustee and a partner of Pauli + Reichsteiner Treuhand AG in Winterthur, Switzerland, and is the author of Classical Cooking the Modern Way: Recipes, Third Edition (Wiley), which presents 780 extraordinary recipes from the famed Pauli family.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Amazing Seller
By Elke
Everything is perfect. Book is in perfect order and delivery was exactly on the date. Thank you
30 of 30 people found the following review helpful.
the mundane half of a great culinary reference
By A Customer
Classical Cooking ("Der Lehrbuch der K�che", "Technologie culinaire") is easily recognized by most hotel/F&B professionals trained in Western Europe and often just called the "Pauli".
Unfortunately, the American publisher of the 3rd edition (John Wiley) has choosen to split the book into two volumes. The recipes are actually the second half of Classical Cooking and while they are consistently good, the really amazing part of the original version happens to be the theory section that professional ethics, sanitation, and safety, kitchen management, food descriptions and purchasing, nutrition, menu planning, accounting, before going to cooking theory.
Apparently, John Wiley intends on publishing this content at some point, but it is a real shame that they chose to A.) break up the book in two, and B.) publish the recipes first. It is the missing theory and methods section that teaches the fundamentals of running a restaurant, hotel, or institutional kitchen.
One excellent solution is to seek out the out-of-print 2nd edition (Van Nostrand Reinhold) in used bookstores. The complete 2nd edition (which has both theory and recipes, just like the German and French editions used in Swiss hotel management schools) merits its reputation as possibly the most important book for an F&B manager to own.
0 of 1 people found the following review helpful.
must have!!!!
By Yadel Tellez Burelo
Only the best reference book, also the recipes are quite accurate. I can not think of any book better than my "Pauli"!!!!
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